This sauteed carrot recipe comes from Ina Garten of The Food Network https://www.foodnetwork.com/recipes/ina-garten/sauteed-carrots-recipe-1916159
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Author Archives: Kathy
Baked Parmesan Broccoli
I found this recipe from https://www.tasteofhome.com/recipes/baked-parmesan-broccoli/
Whipped Butter Cream Frosting
I got this recipe from my friend Kamee. This makes a delicious light frosting. It originated from a blog called ‘Sweetapolita.’
Whipped Butter Cream Frosting
¼ cup whole milk (could add flavors to milk)
3 sticks plus 2 T unsalted butter softened out on counter cut into cubes
4 cups confectioner sugar
1 tsp vanilla extract
Pinch of salt
Whip butter with paddle attachment on number 4 speed
Add sugar, vanilla, salt and milk and mix on low speed for one minute then on number 4 speed for 6 minutes. Frosting will be light, creamy and fluffy. Tint with color. Makes about 4 cups of frosting.
Sparkling Celebration Punch
Sparkling Celebration Punch
This recipe comes from
Savoring the Seasons with Our Best Bites
Makes 16 (1-cup) servings
Ingredients:
4 cups chilled cranberry juice
4 cups chilled, fresh, homemade lemonade or high-quality, store-bought lemonade
1 (2-liter) bottle chilled ginger ale
1–2 cups fresh or frozen raspberries
2 lemons, sliced
Instructions:
Combine cranberry juice and lemonade in a punch bowl or large pitcher. Immediately before serving, pour the ginger ale over the lemonade mixture. Add raspberries and lemon slices and serve.
Thanksgiving / Christmas Desserts
Lime-Coconut Cheesecake
This Thanksgiving recipe comes from OurBestBites.com
Savoring the Seasons with Our Best Bites
Serves 10–12
Ingredients:
Crust
2 cups graham cracker crumbs
½ cup sweetened flaked coconut
2 tablespoons sugar
6 tablespoons butter, melted
Cheesecake
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3 eggs, room temperature (see Tip 1)
1½ teaspoons vanilla extract
2 tablespoons lime zest
½ cup fresh lime juice (about 4–5 medium limes)
Topping
1 cup heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
1½–2 teaspoons coconut extract
⅓ cup sweetened flaked coconut, toasted
Lime slices, optional, for garnish
Instructions
1. Preheat oven to 350 degrees F. Cover the outside bottom and sides of a 9-inch springform pan with a double layer of foil and set aside.
2. For the crust: Combine ingredients in a medium-sized bowl and mix well with a fork or your fingers. Press evenly into the bottom of the pan and about 1 inch up the sides. Place pan in oven and bake 5 minutes. Remove and set aside until ready to use.
3. For the cheesecake: Beat cream cheese and sugar in a separate bowl until smooth and creamy. Add eggs, one at a time, beating after each addition. Add vanilla, lime zest, and lime juice and beat to combine. Pour batter into prepared crust. Place the wrapped springform pan into a larger pan (such as a roasting pan) and place on center rack of oven. Carefully pour hot water into the larger pan until it reaches about halfway up the springform pan.
4. Bake cheesecake 75–85 minutes or until center is set and the edges just barely begin to brown. Leave cheesecake in oven, but turn heat off and leave oven door open a crack. Allow to sit 30 minutes and then remove and cool completely on a rack. When cooled to room temperature, cover with plastic wrap and chill overnight. When ready to serve, gently remove edges of the springform pan and place cheesecake on a serving dish.
5. For the topping: Beat cream until soft peaks form and then add powdered sugar and extracts. Beat until medium peaks form. Spread whipped cream evenly over cheesecake and sprinkle with toasted coconut. Garnish with sliced limes, if desired. Slice and serve.
Pumpkin Crumble
This Thanksgiving recipe comes from
Savoring the Seasons with Our Best Bites
Serves 8–10
Ingredients:
1 (18.25-ounce) white cake mix
¾ cup unsalted butter, room temperature, divided
1 (16-ounce) can pumpkin (about 1¾ cups pumpkin puree)
2 eggs
1 (14-ounce) can sweetened condensed milk
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
½ teaspoon ground ginger
⅛ teaspoon salt
¼ cup roughly chopped pecans
Instructions:
1. Preheat oven to 350 degrees F. Ignore directions on cake mix box and place mix in a medium mixing bowl and add ½ cup butter. Use your hands to combine mixture until it looks like dry crumbs.
2. Place half of mixture (about 1¾ cups) in an 8 x 8-inch pan and press into a flat, even layer. Reserve remaining crumbs for later.
3. Combine pumpkin, eggs, sweetened condensed milk, cinnamon, nutmeg, cloves, ginger, and salt in a separate bowl. Whisk until well combined. Pour pumpkin mixture over crumb layer in pan. Add pecans to reserved crumb mixture and then sprinkle on top. Melt remaining 4 tablespoons butter and drizzle over crumb topping.
4. Bake 35–45 minutes or until top is golden brown and a knife or skewer inserted in center comes out clean.
Apple-Pear-Cranberry Crisp
This Thanksgiving recipe comes from
Savoring the Seasons with Our Best Bites
Serves 10–12
Ingredients:
Filling
5 cups peeled, sliced Granny Smith apples
5 cups peeled, sliced pears
1½ cups dried cranberries
¼ cup plus 2 tablespoons sugar
¼ cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon or pumpkin pie spice
Topping
1 cup oats
1 cup all-purpose flour
1 cup packed brown sugar
¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon cinnamon
1 cup chopped pecans, optional
½ cup butter, melted
Instructions:
1. Preheat oven to 350 degrees F.
2. For the filling: Combine apples, pears, and cranberries in a large bowl. Mix together sugars, flour, and cinnamon or pumpkin pie spice and sprinkle over fruit mixture. Toss mixture gently to coat fruit and then transfer to a 9 x 13-inch pan. Set aside.
3. For the topping: Combine oats, flour, brown sugar, baking powder, baking soda, cinnamon, chopped nuts (if using), and melted butter.
4. Crumble topping over fruit mixture and bake 45 minutes or until golden brown on top.
White Chocolate Raspberry Cheesecake
This Thanksgiving recipe comes from
Savoring the Seasons with Our Best Bites
Serves 10–12
Ingredients:
Raspberry Sauce
12 ounces frozen unsweetened raspberries (about 3 cups)
½ cup sugar
3 tablespoons water, divided
1 tablespoon cornstarch
Crust
2½ cups chocolate sandwich cookie crumbs (about 25 cookies, such as Oreos)
6 tablespoons butter, melted
Cheesecake
1 cup white chocolate chips
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3 large eggs, at room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract
2 tablespoons flour
¾ cup sour cream
Fresh raspberries, for garnish
White chocolate curls, for garnish
Instructions:
1. For the sauce: Place frozen berries, sugar, and 2 tablespoons water in a medium saucepan on medium heat. Stir occasionally, mashing berries with your spoon, until the mixture comes to a boil. Reduce heat to simmer and cook 5 minutes. Combine remaining 1 tablespoon water with cornstarch in a small bowl and then add mixture to sauce. Stirring constantly, allow to simmer 1–2 minutes until slightly thickened. Pour sauce through a fine-mesh strainer to remove seeds. Set aside. This sauce can be made several days ahead of time and stored in the refrigerator.
2. For the crust: Combine the cookie crumbs and melted butter. Press the mixture onto the bottom and 1 inch up the sides of a 10-inch springform pan.
3. Preheat oven to 350 degrees F.
4. For the cheesecake: Place the white chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring after each, until the chocolate is melted and smooth.
5. Beat cream cheese and sugar in a separate mixing bowl until smooth. Add eggs one at a time, beating after each addition. Add extracts, flour, and sour cream and beat just until combined. With the mixer running, add the melted white chocolate in a steady stream and mix just until incorporated.
6. Pour half the cream cheese mixture over the cookie crust and spread evenly. Drizzle 2 tablespoons raspberry sauce over the top and use a knife to swirl the sauce into the filling. Pour remaining filling on top and drizzle another 2 tablespoons raspberry sauce over the top. Use a knife to swirl the sauce.
7. Place the springform pan on top of 2 layers of heavy-duty foil. Wrap the foil up the sides of the pan to prevent water from leaking into the pan. Place the foil-wrapped pan into a larger shallow pan, such as a large roasting pan, and place in the oven. Pour enough hot water into the larger pan to reach about two-thirds up the sides of the cheesecake pan. Bake 70–80 minutes or until the cheesecake is set on top and very lightly golden around the edges. Cheesecake should have a slight jiggle when gently shaken.
8. Remove both pans from the oven and let cheesecake sit in the water bath for 30 minutes. Remove the springform pan from the water and remove the foil. Place the pan on a cooling rack until cooled to room temperature. Cover and refrigerate for 6–8 hours.
9. When ready to serve, gently remove the sides from the springform pan and cut cake into 10–12 slices. Serve with remaining raspberry sauce drizzled on top and garnish with fresh berries and white chocolate curls, if desired.
Bonus Kids Craft
Thanksgiving Oreo Turkeys
This Thanksgiving recipe comes from
Double Stuff Oreo Cookies
Candy corn
Malt balls, such as Whoppers
Mini peanut butter cups, such as Reese’s
Chocolate frosting spooned into an icing bag fitted with a Wilton size 2 or 3 tip
Yellow frosting*
Red frosting,* optional
Black sprinkles for eyes, optional
* For the little details, we like to use the small tubes of colored frosting found in the baking aisle (not the gel icing, which looks very similar). The chocolate frosting is easy to make. Homemade works a little better than store-bought frosting because you can make it stiffer with added powdered sugar.
Instructions:
1. Take a cookie and squeeze some chocolate frosting between the wafers over the top third or so (this is where the candy corn “feathers” will go).
2. Insert about 5 candy corns, tip-side down, into the crème filling where you have the chocolate frosting. Repeat with the remaining cookies.
3. Put a dab of chocolate frosting on the end of the cookie opposite the “feathers.” Secure it to the base cookie, then place next to a wall while the frosting dries to keep the cookies in place.
4. Unwrap peanut butter cups. Using a sharp knife and a gentle sawing motion, cut a sliver off one side.
5. Flip cookies over, keeping them next to the wall if they need some extra support. Dab chocolate frosting onto a peanut butter cup and then place it on the cookie.
6. Using chocolate frosting, glue on a malt ball. Put frosting on the side of the malt ball that touches both the cookie and the peanut butter cup.
7. Using a dab of yellow frosting, glue on the white tip of a candy corn for a beak. Put two yellow dots on for eyes, and use a dab of chocolate frosting, a mini chocolate chip, or a little sprinkle for the black spots in the eyes. A sprinkle is really the perfect size.
8. Once beak is set in place, flip turkeys over and draw on little yellow feet. If you have red frosting (it usually comes in a set with the yellow), add a little wattle.
Homemade Pie Crust
Pastry Dough for Double-Crust Pie
This Thanksgiving recipe comes from
The Romney Family Table
Ingredients:
2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) butter (or 6 tablespoons butter and 6 tablespoons Crisco)
1/2 cup ice water
Instructions:
Put flour, sugar, and salt in food processor fitted with steel blade. Add the butter and/or Crisco and pulse until you have pea-size bits. Add ice water just until the dough comes together. Be careful not to over process. Let dough rest in refrigerator for 30 minutes.
Divide dough in half and shape each portion into a round disk, handling as little as possible. On a lightly floured surface, roll out one disk with a rolling pin into a 12-inch circle. Ease dough into a 9-inch pie plate, pressing down gently so it lines the sides and bottom. Trim with a sharp knife or kitchen shears to within half an inch of edge of plate. Pinch to flute edges, if desired. Fill and bake as indicated on recipe, using second disk as top crust if required.
For prebaked pastry shells, line 2 pie plates with dough as directed above. Prick with fork several times. Place pie plates in refrigerator or freezer to chill dough for a flakier crust, if desired. Preheat oven to 350 degrees F. Bake shells 25 to 30 minutes. Check after 20 minutes; if edges are browning too quickly, shield with aluminum foil.
Old-Fashioned Pie Crust
This Thanksgiving recipe comes from
The Lion House Cookbook
Makes 4 (9-inch) pie crusts
Ingredients:
4 cups all-purpose flour
1 teaspoon salt
1 cup lard
1 egg, beaten
1 tablespoon vinegar
Water
Instructions:
Place flour and salt in a medium bowl and mix together. Add lard and cut in with a pastry blender until the mixture is the size of small peas (or rub the flour and lard together between the palms of your hands).
In a 1-cup measuring cup, beat egg with a fork. Add vinegar to the egg and add water to make 1 cup. Stir slightly and pour over first mixture. With a fork stir together until all dry ingredients are stirred in.
If the recipe calls for a baked pie shell, bake at 375 degrees F. for 15 to 18 minutes.
Graham Cracker Pie Crust
This Thanksgiving recipe comes from
The Lion House Cookbook
Makes one 9-inch crust
Ingredients:
16 graham cracker squares
3 tablespoons sugar
⅓ cup butter or margarine, melted
Instructions:
Place graham crackers in a plastic bag (8 at a time). Seal bag and roll with rolling pin to make fine crumbs. Pour into a medium bowl and repeat the process with remaining crackers. Add sugar and stir with a fork. Pour the melted butter on top of the crumb mixture. Stir until crumbs are moist. Pour mixture into a 9-inch pie pan and gently press crumbs into the bottom and sides of pan. This crust may be used either chilled or baked. If the recipe calls for a baked pie shell, bake at 375 degrees F. for 12 minutes.
Caramelized Green Beans
Caramelized Green Beans
This Thanksgiving recipe comes from
Our Best Bites: 150 Family-Friendly Recipes
Serves 6–8
Ingredients:
6 ounces bacon
1 1⁄8 pounds fresh green beans or 1 pound frozen green beans (not French-style)
2 tablespoons sugar
2 tablespoons soy sauce
1⁄2 teaspoon kosher salt
1⁄2 red onion, sliced
3–4 cloves garlic, minced or pressed
1 tablespoon olive oil
Instructions:
1. Begin frying the bacon in a large skillet. Start boiling a large pot of water. Place fresh beans in a colander and rinse them well. Then snap the ends off and snap them in half. Set aside.
2. Prepare the sauce by mixing sugar, soy sauce, and salt in a small bowl. Set aside.
3. Make sure your onions are sliced, your garlic is pressed or minced, and all your ingredients are close to your stove top and ready to go.
4. Remove bacon from pan and drain on a paper towel. If you feel like it, you can crumble it now or wait until it’s cooled off a little. Discard all but 2 tablespoons of bacon grease.
5. Add 1 tablespoon olive oil to the bacon grease and increase the heat to medium-high. When the pan is hot, add the onions and garlic. Give them a quick stir.
6. Add the beans to the boiling water. Place a colander in a clean sink. Boil for 1 minute (2–3 minutes if you’re using frozen beans); you’re not cooking them until they’re done, just blanching them to take the edge off. Meanwhile, stir the onions and garlic so they don’t scorch. When the beans are bright green, drain them in the colander in the sink.
7. Add the drained beans to the onions and garlic. Stir-fry 2–3 minutes more.
8. Give your sauce a quick whisk and then pour on top of the beans. Keep stir-frying until the beans become a little glazed, or about 2–3 minutes.
9. Add the crumbled bacon and lots of freshly ground pepper to the beans. Keep stir-frying until the sauce sticks to the beans and the bacon.
10. Transfer to a serving dish and allow to stand a few minutes so the beans cool down a bit and the glaze thickens up a little.
Oven-Roasted Broccoli
Oven-Roasted Broccoli
This Thanksgiving recipe comes from
Our Best Bites: 150 Family-Friendly Recipes
Serves 6–8
Ingredients:
4–5 cups broccoli (about 2 regular-sized heads), cleaned and stems trimmed
3 tablespoons olive oil
1⁄2 teaspoon kosher salt
1⁄8 teaspoon freshly ground black pepper
1–2 tablespoons shredded Parmesan cheese
Instructions:
1. Preheat oven to 425 degrees F.
2. Place broccoli on a foil-lined baking sheet. Drizzle the broccoli with olive oil and then toss to combine and coat each piece. Sprinkle with salt and pepper. Place the baking sheet in oven and bake for 15–20 minutes or until stems are golden brown and slightly crisp looking. Remove broccoli from oven and immediately sprinkle with Parmesan cheese. Toss and serve.
Waldorf Salad
This recipe comes from the Lion House Cookbook:
Makes 20 servings
Ingredients:
½ cup walnuts, coarsely chopped
3 cups diced celery
7 cups diced Fuji apples*
1 cup raisins
Dressing:
3 cups heavy cream
¾ cup sugar
1 teaspoon vanilla extract
¼ cup sour cream
Instructions:
In a large clean bowl whip the cream using an electric mixer. Gradually add the sugar as the cream whips. Just before the cream reaches the soft peak stage, add the vanilla. Continue whipping until the cream is at the soft peak stage.
Add the sour cream and whip until incorporated. Cover and place the bowl in the refrigerator until ready to toss the salad. Toss the apples, walnuts, celery, and raisins in a bowl. Mix in the whipped cream and serve immediately.
Orange Fluff Jello Salad
Orange Fluff Jello Salad
This recipe comes from SixSistersStuff.com
Ingredients:
1 large package Cook and Serve vanilla pudding (4.6 ounces)
1 large package orange Jell-O (6 ounces)
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows
20 ounce can pineapple tidbits (drained)
22 ounces mandarin oranges (drained)
2 to 3 bananas, sliced (Optional, put in before serving so they don’t turn brown in the fridge)
Instructions:
Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about 4-5 hours). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.
